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THAI RICE WITH MUSHROOM AND EGG
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Rice
Vegetarian
Amount Measure Ingredient -- Preparation Method
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3/8 lb Thai jasmine rice
1/2 tb Sunflower oil
1 Beaten eggs
1/8 oz Porcini or cap mushrooms
2 Spring onions
1/2 Garlic clove
4 oz Flat mushrooms
1 1/2 tb Dry sherry
1 1/2 tb Japanese soy sauce
1/2 tb Sugar
3 3/4 Cm piece of cucumber
Preparation: beat the eggs. Slice the spring onions.
Soak the porcini or cap mushrooms in warm water for 30
mins. Crush the garlic cloves. Slice the flat
mushrooms. Cut the cucumber into matchsticks.
Notes: There is a lot of sauce with this recipe -
don't worry! If you can't find dried porcini or cap
mushrooms then use 1/2 pound of shittake mushrooms (to
serve 4) for all the mushrooms in the dish.
1, Rinse the rice under running water and drain.
Place in a heavy-based pan witl 600ml (to serve 4)
of water and
bring to the boil. Simmer for about 10 minutes, or
until the surface
water has been absorbed and there are craters over
the top of the
rice. Turn off the heat, cover the pan tightly and
leave to stand.
2. Heat a teaspoon of the oil in a wok or frying pan
and add the beaten
eggs. Cook on one side to make a thin omelette.
Slide on to a plate,
roll up, cut into strips and set aside.
3. Drain the dried mushrooms, reserving the liquid,
and chop roughly.
Heat the remaining oil in the wok, add the spring
onions, garlic
and mushrooms. Stir fry for 3 minutes, then add the
sherry, soy
sauce, sugar and six tablespoons of the mushroom
liquor. Bring to
the boil and simmer for two minutes.
4. Transfer rice to a shallow serving dish, spoon over
the mushrooms
and their sauce and garnish with omelette, cucumber
matchsticks
and spring onion curls.
NB: the eggs can be omitted from this dish, with no
problem.
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